The Citadel
8300 NE 2 Avenue, Miami, FL 33138 · Permanent Food Service · License 2336138
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitFollow-up to an earlier routine inspection
- Follow-up visitAug 7, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
10 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
More time given
At the first visit
Second floor by three compartment sink.
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
More time given
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Observed establishment still conducting ROP on raw beef, raw steak, raw hamburger, raw pork. No HACCP submitted.
Administrative complaint
At the first visit
Observed establishment conducting ROP on raw beef, raw steak, raw hamburger, raw pork.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Still Observed plastic bottles of water and bags of ice at walk in cooler second floor.
More time given
At the first visit
Observed plastic bottles of water and bags of ice at walk in cooler second floor.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
More time given
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
At the first visit
Observed reach in cooler gaskets torn by prep area bottega. Observed reach in cooler gaskets torn at Miami fish market station.
Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
At the first visit
Observed ice buildup in freezer at bottega.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
At the first visit
Observed reach in cooler gaskets soiled at bottega prep area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
At the first visit
Observed above Maki San station.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.